4 Roll out the dough in 1/2 inch thick and put the roll in fat in the center. Gather the edges to seal in the roll-in fat. Rest for a few minutes.

5 Roll out the dough to flatten and fold in thirds, then set aside for a few minutes. Repeat this step twice, resting the dough after every handling.

6 Flatten the dough and roll like a jelly roll. Cut to divide in 18 - 20 pieces.

7 Roll out with the cut side up to 3 inch circle, spoon the filling in and fold the dough to make a half moon shape.

8 Crimp the edges or press the edges with the tines of a folk to seal.

9 Deep fry in oil until golden brown, or bake in a pre-heated oven at 375 ° F for 25-30 minutes.

BENG'S TIPS

Want a short cut crust to use in your empanada Filipino recipe? Go to your supermarket's freezer section and get the Frozen Puff Pastry Dough -- just follow the label instruction. It may not be a sweet crust, but adding more raisins to the filling will do the trick.

To reheat an empanada, place in a 400 °F pre-heated oven or oven toaster for 15 to 20 minutes for a nice and flaky crust.

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